Spring Fish Fry {Fried Lemon Garlic Fish}

I think it's safe to say...
it's Spring.

And before all you ice scraping, snow-bound peeps get jealous, know that Spring down here only lasts approximately 2 weeks and 3 days.

Then we're smacked in the face with summer for at least 7 months.
Give or take.

Spring means lots of seafood caught in waters that are warming up and lots of seafood being bought because of meatless Fridays during Lent.

A Friday fish fry is a common thing.

Now, I'll be the first in line to load up a plate of just out the fryer fish and some homemade tartar sauce.  A classic is a classic for a reason.

But sometimes a little unexpected is good too.

Like fried fish marinated and topped with a lemon garlic sauce.

Featured at:

Print It

Fried Lemon Garlic Fish

1 lb white flesh fish fillets (catfish, perch, speckled trout)

Marinade:
1/4 cup olive oil
juice of 2 lemons
1 Tbsp chopped green onion
1 Tbsp chopped parsley
5 cloves garlic, minced
1/2 tsp Tony's Creole Seasoning

For frying:
4 Tbsp butter
1/4 cup vegetable oil
1/4 cup cornmeal
1/4 cup flour
1/2 tsp Tony's Creole Seasoning

Make the marinade.  Hold back about 3 Tbsp in a small bowl.  Place the remaining marinade in a shallow pie plate of dish.  Add the fish fillets and turn to coat.  Cover and marinate in the fridge for 30 minutes to 1 hour.

Heat the butter and vegetable oil in a frying pan.
Combine the cornmeal, flour, and Creole seasoning in a shallow container.  Dredge the fillets in the mixture.  When the butter/olive oil is hot, add the fish and pan fry on each side for about 4 minutes, or until golden.

Place the fillets on a platter and drizzle with the reserved marinade.

More fish...

Linking with:

Jalapeno Skillet Shrimp Over Pasta

So one leeeeetle vacation...one tiny week break turned into another.
And then another.

So you'd think I'd be all chatty and have something to say.  Being gone all this time and all.
You'd be wrong.

Except that there's this recipe for Spicy Roast Chicken I like.  I found it in Food and Wine Magazine several years ago.  It has Dijon mustard, lemon, pickled jalapeno, and breadcrumbs.

I felt for it, but it's just too hot to have the oven on for more than...say...5 minutes.

Five minutes really isn't going to roast a chicken, is it?

I borrowed the flavors from the chicken recipe and smashed them all up with one of my favorite quick-cooking ingredients: shrimp.


Print It!

Jalapeno Skillet Shrimp (over pasta)

3 TBSP olive oil
1 lb shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp pepper
3 TBSP Creole mustard
3 cloves garlic, chopped
2 TBSP pickled jalapenos
1 TBSP pickling liquid from jalapenos
juice of 1/2 lemon
1 TBSP chopped parsley
1 TBSP butter
4 servings cooked pasta, any kind

Optional Topping:
zest of 1 lemon
1 clove garlic, minced
2 TBSP chopped parsley
1/2 c panko breadcrumbs

Cook pasta according to package directions, reserving about 1 cup of cooking liquid.
(While water for pasta comes to a boil, prep the ingredients for the shrimp.)

If using, combine all of the topping ingredients and set aside.

Heat olive oil in a large skillet.  Add shrimp and season with salt and pepper.  Saute for about 3-5 minutes, until shrimp are pink.  Add the mustard, garlic, jalapenos, jalapeno liquid, and lemon juice to the skillet.  Cook and stir for about 2-3 minutes to heat through.  Toss in the parsley, butter, and cooked pasta.  Add pasta cooking liquid as needed to thin out the sauce.  Transfer to a platter and top with breadcrumb mixture.


More pasta...

In the past...

Linking with:

The Summer of Booze and Seafood {Lemon Drop Martini}

So I finally decided what to do with my summer.

Last summer was the summer of the smoothie.
(Classics.  Unusual.  Dessert)

This summer it's all booze and seafood.

Because that's how we kick it down here, cher.

Lemon Drop Martinis taste like lemonade and what's better during summer than that?

~~~~~~~~~~~~
So far this summer:

Cape Codder


Crab & Shrimp Gumbo


Cuba Libre


~~~~~~~~~~~~

Print It!

Lemon Drop Martinis

1.  Make a simple syrup

Combine 2 parts sugar to 1 part water in a saucepan and stir.  Bring to a boil.  Store sealed in the refrigerator--keeps for several weeks.

2.  Make martinis for 2

2 tsp simple syrup (or to taste)
1 1/2 oz fresh squeezed lemon juice
3 oz vodka
lemon slices for garnish

Combine the ingredients above (except for the lemon slices) in a cocktail shaker.  Add a handful of ice cubes and shake.  Strain into two glasses and garnish with lemon slices.


More drinks...

In the past...

Linking with: